Please use this identifier to cite or link to this item:
Author(s): Santos, João Rodrigo
Viegas, Olga
Páscoa, Ricardo N. M. J.
Ferreira, Isabel M.P.L.V.O.
Rangel, António O.S.S.
Lopes, João Almeida
Title: In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour
Issue Date: 2016
Abstract: In this work, a real-time and in-situ analytical tool based on near infrared spectroscopy is proposed to predict two of the most relevant coffee parameters during the roasting process, sucrose and colour. The methodology was developed taking in consideration different coffee varieties (Arabica and Robusta), coffee origins (Brazil, East-Timor, India and Uganda) and roasting process procedures (slow and fast). All near infrared spectroscopy-based calibrations were developed resorting to partial least squares regression. The results proved the suitability of this methodology as demonstrated by range-error-ratio and coefficient of determination higher than 10 and 0.85 respectively, for all modelled parameters. The relationship between sucrose and colour development during the roasting process is further discussed, in light of designing in real-time coffee products with similar visual appearance and distinct organoleptic profile.
Subject: Ciências da Saúde, Ciências da saúde
Health sciences, Health sciences
Scientific areas: Ciências médicas e da saúde::Ciências da saúde
Medical and Health sciences::Health sciences
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional

Files in This Item:
File Description SizeFormat 
  Restricted Access
1.55 MBAdobe PDF    Request a copy from the Author(s)

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.